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Breakfast Cranberry Pumpkin Muffins


Breakfast Cranberry Pumpkin Muffins recipe













Trans-fat Free, High Fiber


3 cups all-purpose flour
1 ¼ cups sugar
1 ½ teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon allspice
½ teaspoon salt
½ cup butter
2 ½ cups canne pumpkin purée
2 large eggs
2 cups cranberries
fresh or frozen


Preheat oven to 350℉ (180℃).

In a large bowl, combine the flour, sugar, cinnamon, baking powder, baking soda, allspice, and salt.

Stir the ingredients to mix them well.

Add the butter, pumpkin, and eggs, strring the ingredients until they are just moist.

Stir in the cranberries.

Spoon the batter into 24 greased muffin cups.

Place the muffin tins in the hot oven.

Bake for 40 min. or until tester inserted in center comes out clean.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 86g (3.0 oz)
Amount per Serving
Calories 84129% of calories from fat
 % Daily Value *
Total Fat 27g 42%
Saturated Fat 16g 79%
Trans Fat 0g
Cholesterol 167mg 56%
Sodium 642mg 27%
Total Carbohydrate 47g 47%
Dietary Fiber 13g 51%
Sugars g
Protein 32g
Vitamin A 494% Vitamin C 23%
Calcium 12% Iron 40%
* based on a 2,000 calorie diet How is this calculated?


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